May 21st, 2008 by alice
Tags: Best, Ever, Homemade, Mayonnaise
INGREDIENTS
- 2largefree-range eggs(the freshest you can get)
- 2teaspoonssalt
- 2teaspoonsdry mustard(Keen’s)
- 1/4cupwhite vinegar
- 2cupsvegetable oil(or slightly less)
DIRECTIONS
- Put first four ingredients in a food processor or blender, and buzz them for 30-40 seconds.
- With the motor still running, slowly add the oil in a thin stream (like string).
- When all the oil is incorporated, keep running the machine for another 10-20 seconds.
- Refrigerate the mayonnaise. If your eggs are ultra fresh, the mayonnaise can keep for two to three weeks.
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May 9th, 2008 by alice
Tags: Best, Ever, Fruit, Smoothie
INGREDIENTS
- 2cupsfrozen fruit(any kind)
- 2 1/2cupsmilk
- 1/2cupsugar
- 1teaspoonvanilla
- 2scoops frozensherbet(any kind)
DIRECTIONS
- Blend well and enjoy — .
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April 11th, 2008 by alice
Tags: Baked, Best, Joes, Sloppy
INGREDIENTS
- 1lbground beef
- 1tablespoononions, chopped
- 1 (8 ounce)cantomato sauce
- 1/2cupketchup
- 2tablespoonsparmesan cheese, grated
- 3/4teaspoongarlic powder, divided
- 1/4teaspoondried oregano
- 3tablespoonsbutteror margarine, melted
- 1/2teaspoonpaprika
- 4kaiser rolls, split
- 4slicesmozzarella cheese
- 4pieces of heavy-dutyaluminum foil, large enough to wrap finished sandwich
DIRECTIONS
- Preheat oven to 350 degrees.
- In a skillet, cook beef and onion over medium heat until meat is no longer pink.
- drain.
- stir in the tomato sauce; ketchup, Parmesan cheese, 1/2 teaspoon of garlic powder and oregano.
- bring to a boil.
- reduce heat.
- simmer, uncovered for 20 minutes.
- in a bowl (or glass measuring cup) combine butter, paprika and remaining garlic powder.
- mix well.
- brush over cut sides of rolls.
- place bottom half of kaiser roll on each piece of heavy-duty foil.
- spread meat mixture on roll bottoms.
- top with mozzarella cheese.
- replace roll tops.
- wrap each sandwich in heavy-duty foil
- place on baking sheet.
- Bake for 15 minutes or until the cheese is melted.
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April 9th, 2008 by alice
Tags: Best, Pea, Split
INGREDIENTS
- 3cupsdried split peas
- 1bay leaf
- 2teaspoonssalt
- 7cupswater
- 1ham hock (optional)
- 1cup mincedonions
- 3 crushedgarlic cloves
- 1cup mincedcelery
- 1small thinly slicedpotato
- 2cups slicedcarrots
- 1/4cupdry red wine
- 1/4teaspoondry mustard
- 1/3teaspoonthyme
- 3dropssesame oil
- 3tablespoonsvinegar
- 1cupchopped tomatoes
- 1/4cup freshly choppedfresh parsley
DIRECTIONS
- Simmer 3—4 hours: dry green splits, bay leaf, salt, water and ham hock.
- Saute in 2 Tbsp oil: onion, crushed garlic, celery, potato, and carrots.
- Steam after saute and add to soup when tender. Continue simmering.
- About 15 minutes before serving time, add: dry red wine, dry mustard, thyme, a few drops of sesame oil.
- Just before serving add: vinegar, chopped tomatoes, freshly—chopped parsley.
- We serve this with red wine vinegar on the table.
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April 6th, 2008 by alice
Tags: Best, Cheese, Ever, Fat, Grilled, Sandwich, The, Yumlow
INGREDIENTS
- 2sliceswhole wheat bread
- 1slicecheese(American cheese)
- Pam cooking spray
- gratedparmesan cheese
DIRECTIONS
- For this sandwich, I used the George Foreman Grill, but any panini grill will work also.
- Spray PAM on one side of the bread.Sprinkle grated parmesan cheese on the PAM sprayed side. Place the slice of bread with the grated parmesan side down.Place a slice of cheese on top. Put the second slice of bread on top of the cheese.
- Spray PAM on the top side of the second slice of bread.Sprinkle grated parmesan cheese on top.
- Close your grill and wait.
- ENJOY!
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